- Also known as Lapsi or Dalia
- Made by crushing raw whole-wheat kernels into small, hard, light brown irregular bits
- When wheat is made into flour the sifting leaves broken grains behind and these are sold as cracked wheat
- Sold as three grades, fine- which is for tabouli, medium- for pudding, coarse- for pilafs
- Store in air-tight container
- Best used in 3 months time
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